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Chef Resources. . .
Chef - a term commonly used to refer to an individual who cooks professionally .Within a restaurant however, chef (French for chief or head) is often only used to refer to one person: the one in charge of everyone else in the kitchen. This is usually the executive chef.
Chef" is a contraction of the French phrase chef de cuisine, the "chief" or "head" of a kitchen, but in English usage has come to mean any professional cook, regardless of rank. The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century and it is in the English language translation that the term chef has become a term that describes function or skill over that of rank. Thus every cook is potentially referred to as a chef from the short-order chef as well as the chef in fine-dining. (Source: wikipedia)
Inventory, Recipe & Menu Profitability Workbook (click here) This Microsoft Excel workbook is designed for chefs, managers and owners who want to maintain timely F & B inventories, accurately cost & print recipes, automatically update recipe costs as vendor prices change, calculate food cost % and gross margin of each menu item, and determine the "ideal" food cost" of your overall menu as well as each menu category.
Restaurant Operations & Management Spreadsheets (Click Here) Designed specifically for food service applications this set of nine customized Microsoft Excel workbooks will support every management task in your restaurant Use to organize critical financial information generated on a daily, weekly and/or monthly basis; to forecast trends and help with budgeting; and even to assist you in performing many types of "what if" analysis
The Complete Operations Toolkit!
Spreadsheets, Quickbooks for Restaurants, Inventory Control, and A Whole Lot More......
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